SEE IT: Another brewer hops into Queens

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Todd Maisel, New York Daily News/New York Daily News

Micro brew masters Anthony Accardi, left, and Rob Kolb, right, show off their brewing systems in this basement in Greenpoint, Brooklyn.

A pair of beer-loving buddies is joining a bevy of Queens-based businessmen who offer one-of-a-kind brews.

Transmitter Brewing signed a lease in Long Island City this month — becoming the seventh brewery to call the borough home. They hope to open by March, at 52-03 11th St., and sell bottles and growlers there.

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“We feel strongly and passionately about making a beer people will love,” said Rob Kolb, 44, of Greenpoint, a creative director of an ad agency who is one half of the Transmitter Brewing team. “I love to experiment with different yeasts, different tastes.”

The Transmitter Brewery operates out of the basement of 1154 Manhattan Avenue in Greenpoint, Brooklyn until the duo moves into their newly-leased Long Island City digs.

Todd Maisel, New York Daily News/New York Daily News

The Transmitter Brewery operates out of the basement of 1154 Manhattan Avenue in Greenpoint, Brooklyn until the duo moves into their newly-leased Long Island City digs.

Kolb and his brew partner Anthony Accardi, 49, are using about 30 strains of yeast to create a line of farmhouse ales.

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The brews, mainly pale ales called saisons, were served — often in place of water — to farmhands in 18th-Century Europe.

“It’s a favorite of craft brewers,” said Accardi, the father of two teenagers who also lives in Greenpoint and owns a photo lab. “It’s delicious.”

Each new brew is tested for content, carbonation and quality.

Todd Maisel, New York Daily News/New York Daily News

Each new brew is tested for content, carbonation and quality.

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The pals — who met as members of a road bike racing team — have been making beer together on weekends for two years.

They set up a mad-scientist-style brewing lab in Accardi’s basement — replete with giant, glass bleakers, 50-pound grain bins with names like “best heidelberg,” and a remote-controlled electric panel to heat the water used in the ale-making process.

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Kolb and his brew partner Anthony Accardi, 49, are using about 30 strains of yeast to create a line of farmhouse ales. The brews, mainly pale ales called saisons, were served — often in place of water — to farmhands in 18th-Century Europe.

Todd Maisel, New York Daily News/New York Daily News

Kolb and his brew partner Anthony Accardi, 49, are using about 30 strains of yeast to create a line of farmhouse ales. The brews, mainly pale ales called saisons, were served — often in place of water — to farmhands in 18th-Century Europe.

“Brewing scratches the itch to make something,” said Accardi. “Then a month later, you get to crack open a corked bottle of beer.”

A craft brewing explosion in recent years has led small brewers to experiment with unorthodox techniques and flavors.

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“People started seeing that beer doesn’t have to be a very light, blue-collar beverage,” said Jessica Daynor, managing editor of the beer-centric DRAFT Magazine. “[Brewers] are adding fruit to beer, and interesting hops.”

The Transmitter Brewery created a bottle that they will move to legalize for sale at some point.

Todd Maisel, New York Daily News/New York Daily News

The Transmitter Brewery created a bottle that they will move to legalize for sale at some point.

She’s also seen a renewed interest in yeast strains — which can dramatically alter the flavor in the alcoholic beverage — and in farmhouse ales. “Saisons are blowing up right now,” Daynor said.

Astoria brewer Matt Schaefer, author of “The Illustrated Guide to Brewing Beer,” said it’s easy to experiment on a small scale, making it easier for so-called nano-breweries to take risks.

“You can take more chances,” he said. “There’s a desire to try and brew things that are not readily available to you.”

Queens has become a popular destination for libation lovers, he said, because the commercial space is still comparitively affordable and the market for locally made products, still growing.

“Most of these [new] breweries are very small, with limited distribution,” Schaefer said. “So by themselves, they can’t saturate the market.”

ctrapasso@nydailynews.com

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